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Sometimes I think to myself, “Hmm, it’s been too long since I’ve had the bourbon out.” Wait, that’s not me, that’s some sad, priority and taste challenged individual I imagined. While I admit that I cannot give every distillation in my wee collection of scotches, bourbons, and ryes equal attention, I endeavor to be a … Continue reading →

Julienne some zucchini, garlic, and fresh ginger (for 2 zukes i used 3 cloves and a large finger of ginger) then marinate in a coating of olive oil and some black pepper (and perhaps a sprinkle of cumin and coriander) for an hour or two. Sear (I use a combo of Olive oil and Ghee––clarified … Continue reading →

By DuncanRhys C. Liancourt ––This is the first stanza of Frank O’Hara’s “The Hunter:” He set out and kept hunting / and hunting. Where, he thought / and thought, is the real chamois? / and can I kill it where it is? / He had brought with him only a dish / of pears. The autumn … Continue reading →